Dynamic rheological properties of dough as affected by amylases from various sources

Nahrung - Food

Volumn 46, Issue 6, 2002, Pages 399-403

  Doǧan, Ismail S ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Amylases; Baking; Hearth bread; Rheology

Indexed keywords

BACTERIA (MICROORGANISMS);

AMYLASE; STARCH;

ARTICLE; BACTERIUM; BARLEY; ENZYME SPECIFICITY; ENZYMOLOGY; FLOUR; FLOW KINETICS; FOOD HANDLING; FUNGUS; HEAT; METABOLISM; STANDARD; TIME; VISCOSITY;

ALPHA-AMYLASE; BACTERIA; FLOUR; FOOD HANDLING; FUNGI; HEAT; HORDEUM; RHEOLOGY; STARCH; SUBSTRATE SPECIFICITY; TIME FACTORS; VISCOSITY;

EID: 11244351637     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20021101)46:6<399::AID-FOOD399>3.0.CO;2-U     Document Type: Article

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